The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy at this time.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The front service counter GlasTender chemical dishwasher measured at 0 ppm chlorine during today's inspection (the unit was observed with glassware in the warewasher). The operator was informed to utilize the rear high temperature dishware or 3 compartment sink until servicing/repair to the front service counter warewashing unit.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
|
03/07/2016 | Routine | |
The operator provided metal probe thermometers, quat. test strips and an Employee Health policy was posted at this time.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Soup, milk and chicken breasts in the walk-in cooler were cold holding at improper temperatures (soup-44F, milk/chicken breast-43F). The operator discarded TCS food products that were held > 4 hrs and rapidly cooled TCS food products held < 4 hrs). The walk-in cooler had an elevated ambient air reading and management called maintenance for repair/servicing.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: A few prepared ready-to-eat (RTE) foods in the cookline Traulsen and walk-in cooler were not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The walk-in cooler had an ambient air reading of 46 degrees F with elevated TCS food product temperatures. Management called and had maintenance on site to service/repair the unit.
Correction: Repair the walk-in cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the walk-in cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
|
11/05/2015 | Routine | |
Provided and discussed FDA form 1-B with operator.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sausage patties and liquid eggs cold holding at improper temperatures. TCS foods CANNOT be left on the counter.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Several prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Good Repair and Calibration of Thermometers (repeated violation)
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean ice buckets were not observed stored in a position to allow air-drying.
Correction: Store ice buckets in a self-draining position that allows air-drying.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory at the service counter.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
|
07/07/2015 | Routine | |
Do not overstock bowl of melon and yogurt parfaits that are stored on the front counter. Product should be surrounded with ice.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sausage patties cold holding at improper temperatures. Do not leave product on the counter, causing an elevation in food temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the on the cook line and at the front service counter is being used for purposes other than washing hands. Do not rinse fruit or utensils in hand sinks.
Correction: The handwash facility identified above is to be used for washing hands only
|
04/01/2015 | Routine | |
Make table should be resurfaced in the near future.
Liquid margarine now being used instead of butter.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Turkey sausage and pork sausage hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sour cream, half & half, two percent milk and skim milk cold holding at improper temperatures. Do not stock the individual sour cream to high in the make table. Recommended using time as a public health control on milk in the carafes left out during breakfast.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
|
11/14/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sweet cream butter cold holding at improper temperatures. Melted butter out at room temperature. Butter must be kept refrigerated. Recommended switching to a butter substitute (margarine) which is not a TCS (time control for safety) food.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
|
07/02/2014 | Routine | |
Cooler is now working properly and maintaining foods around 38 F.
Hand washing/glove changing has been addressed with staff.
No violation noted during this evaluation. | 03/04/2014 | Follow-up | |
Make sure ice bucket is stored inverted.
Post most updated permit.
Will return on/about March 4, 2014 to check on cooler.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Prior to donning gloves, hands must be washed if anything other than food service is being done. (i.e. touching body parts, handling money, handling dirty dishes)
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed employee crack raw shell eggs and handling clean plate/items on plate, while wearing the same gloves.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: No sanitizer observed in wiping cloth buckets. Make sure to check for air bubbles in the sanitizer line.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The turkey sausage was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in the make table and carafes of milk on the counter cold holding at improper temperatures. Foods were moved from the make table and cooler was adjusted. Milk was voluntarily discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Make table cooler observed with an ambient air temperature of 55 F. Make table was adjusted during todays inspection. Will return to check on cooler in about 10 days.
Correction: Repair the make table to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the make table, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
|
02/21/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sausage patties and portioned fruit on ice cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Several containers of deli meats/foods in the walk-in cooler were not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
|
10/21/2013 | Routine | |
Clean hand sink by the walk-in cooler
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Egg cold holding at improper temperatures. Food voluntarily discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: The commercially processed ready-to-eat (RTE) Canadian bacon and milk in the refrigeration unit was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
|
06/03/2013 | Routine | |
Facility has adequate metal stem thermometers, chlorine/quaternary ammonium test kits, and employee health policy in place. Provided and discussed operator with FDA form 1-B.
Cooling methods should be reviewed with staff.
Ensure bar dish machine is primed and no air bubbles are in line prior to use.
- Critical: Cooling* (corrected on site)
Observation: Grits noted not being adequately cooled to prevent the growth of harmful bacteria. Grits voluntarily discarded.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Stirring the food in a container placed in an ice water bath 4. Using containers that facilitate heat transfer 5. Adding ice as an ingredient 6. Any other method that can effectively accomplish cooling.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the next to the three compartment sink.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
|
02/01/2013 | Routine | |
Use of dish machine in bar area has been discontinued until it is repaired. Management has advised employees to use dish machine in kitchen area until the dish machine in the bar area has been repaired.
Adequate metal stem thermometers.
Quaternary ammonium test strips available to monitor sanitizer in the dispenser. Obtain chlorine test strips to monitor the concentration of sanitizer in the bar area.
Make sure that all ready-to-eat food items are date marked within 24 hours.
Hotel/Motel permit is to expire December 31, 2010. Food permit expires January 31, 2011.
Discussed and provided operator with FDA form 1-B.
Critical violation must be corrected within 10 days.
Non-critical violations must be corrected within 30 days.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Several boxes of food were observed being stored directly on the floor of the walk-in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) meat sauce and bbq in the walk-in refrigerator, the food should have been discarded several days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. While there is a test kit to monitor the quaternary ammonium sanitizer dispenser in the kitchen there are no chlorine test strips to monitor the sanitizer in the bar area dish machine.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700) When tested, no concentration of chlorine sanitizer was present. Advised management to use dish machine in kitchen area and place a sign on the bar dish machine that it is not to be used until further notice.
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
|
12/22/2010 | Routine | |
Restaurant representatives - add corrected or new information about Courtyard Cafe, 2001 West Hundred Rd, Chester, VA 23836 »